Ingredients

500g spring roll skins

500g minced pork

500g shepherd's purse

Five eggs

p>

500g oil

3 tsp salt (about 15g)

How to make spring rolls with shepherd’s purse

Wash and chop the shepherd’s purse and put it in a basin Inside, add the meat elk.

Crack the eggs, put a small amount of oil in the pot, add the eggs and fry them into pancakes, cut them into cubes and add them to step ①, sprinkle in 15g of salt, and stir evenly to make the filling.

According to the amount you need, put the filling into the spring roll wrapper, roll it up, dip it in batter or water and seal it.

Put 500g of oil into the pot, set up the frying rack, and heat over medium heat until fine gases appear in the oil in the pot. Then add the spring rolls one by one, flip the spring rolls while frying, and fry until golden brown. Take it out and put it on the frying rack to drain the oil (the color should not be too dark), put it on a plate and enjoy the deliciousness. At this time, the spring roll skin is crispy and tender, it does not feel greasy, and it is full of color, flavor and flavor.